Mexican Style Shrimp Ceviche With Avocado Recipes

AVOCADO SHRIMP CEVICHE-ESTILLO SARITA

Steps:

• Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
• Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
• Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

AVOCADO SHRIMP CEVICHE

Steps:

• In a large bowl add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.
• Add the chopped avocados and toss right before serving and salt and pepper to taste.

MEXICAN-STYLE SHRIMP CEVICHE WITH AVOCADO

Steps:

• If the shrimp are raw you may choose to poach them (directions above). If they are large they need to be cut into thirds or fourths.
• Place the shrimp, jalapenos, tomatoes, cucumber, onion, avocados, cilantro, salt and pepper in a bowl and toss to combine.
• Combine all the juices and pour over the shrimp. Let this marinate in the refrigerator for 30 minutes or until ready to serve.
• Drain the marinade before serving.
• Serve with chips or on a tostada with some avocado slices, a drizzle of eel sauce and everything but the bagel seasoning.

EASY SHRIMP CEVICHE RECIPE

Steps:

• Bring a large pot of water to a boil.
• Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
• Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
• Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.
• While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.
• Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.
• Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!

SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE

Steps:

• Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
• In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
• Add the shrimp and mix well.
• Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
• Mix well and serve on the tostadas adding hot sauce to taste and avocados.

CEVICHE STYLE SHRIMP AND AVOCADO TACOS

Steps:

• Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup.
• Place rind and juice in a large bowl.
• Add tomato and remaining ingredients this is where I also added a jalapeno -- chopped really fine! (except tortillas); toss well to combine.
• Cover and chill for 15 minutes, stirring occasionally.
• Heat tortillas (I sprayed grill with non stick spray -- and grill tortillas).
• Once again -- recipe says it will feed 6 -- embarrassed to say -- it didn't!
• ****UPDATE****.
• I really enjoyed this mixture on a bed of lettuce! Made a great salad!